Gulfood Manufacturing - Dubai, UAE

~~Baker Perkins will be exhibiting in Hall 7 on stand C7-11at Gulfood Manufacturing at the World Trade Centre in Dubai, UAE, 7 - 9th November, 2021.  We will be highlighting new products and processes in the confectionery, food extrusion, biscuit, bread and cereal sectors.

FunctIonal, Medicated and Healthcare Confectionery.

There is rapid growth around the world in the functional, medicated and healthcare confectionery markets, including nutraceutical, sports nutrition and pharmaceutical potential.

Baker Perkins has developed batch and continuous ServoForm Mini cooking and depositing lines in response to demand for 50 kg/hr systems for this market.  Functional confectionery is, by its nature, consumed in small quantities - one or two pieces per day, as with medicinal products.      Consequently, runs are much shorter than with conventional confectionery, and the variety of ingredients and flavours much higher.   Since they were introduced three years ago, over 100 ServoForm Mini depositors have been delivered.    They are extremely flexible, and capable of rapid change between different products by simply replacing the moulds.  Most have been sold to make functional gummies, increasingly used to deliver a variety of ingredients including vitamins, minerals, fibre, protein, Omega-3, robotics and energy supplements.  Hard candies include antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.

The range of delivery forms for gummies for the functional and pharmaceutical sectors has been extended with a new format – the gummy cap.  The important difference is the incorporation of the active ingredient in a liquid or gel centre-filling instead of a gelatin gummy.  Gummy caps combine the appealing taste and texture of a gummy with the efficient delivery of a capsule and can be used in a wide range of nutraceutical and OTC healthcare products.   This new delivery form reflects the rise in popularity of gummies for medicinal purposes.

The hygienic and accurate qualities of Baker Perkins starch-free cooking and depositing systems make them ideal for producing confectionery for the healthcare sector, with consistently accurate weight and dosage control. Products are reproducible, and capable of validation, with the active ingredients present in precisely the quantities claimed.  
 Baker Perkins also supplies complete high-output cooking, starch-free depositing and cooling lines for the full range of hard and soft sugar confectionery – hard candy and lollipops, jellies and gummies, toffee and caramel, fondant and fudge.

  
Extruding a variety of Foods and Ingredients

We will stress the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients. Baker Perkins twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks and cereals.   Extrusion offers manufacturers the ability to either add to their range or switch production to a completely new product without investing in a new line.

A rapidly growing business is the extrusion of ingredients and inclusions for the food industry. Typical examples include soy or grain crispy pieces that add texture and functionality to bars and dairy products; modified flours and starches that act as clean-label thickeners and emulsifiers for soups, sauces, desserts and beverages; and standard or gluten-free breadcrumb and croutons.
Baker Perkins has marketed twin-screw extruders to produce a wide range of foods and ingredients for over 50 years, and was a pioneer in the process.   Today’s range of versatile SBX Master extruders provides continuous production at outputs from 250 to 2,300kg/hour, depending on the product.

High Moisture Meat Analogues

Baker Perkins’ twin-screw extrusion technology is used to process high moisture fibrated Texturised Vegetable Protein (TVP).
High Moisture Extrusion Cooking (HMEC) offers a much improved fibrous consistency and texture than conventional Low Moisture Extrusion Cooking (LMEC). The texture of HMEC TVP convincingly replicates the natural structure and mouth-feel of meat.

TVP, used in various forms as a meat substitute and extender since the 1960s, is currently seeing dramatic growth. Completely meat-free TVP products are welcomed by those following vegan and vegetarian diets for ethical reasons, their use as extenders by environmentally-concerned or health-conscious consumers.  Standard twin-screw extruder technology is used for the complex HMEC process, with a special die creating the final product.

We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used. We will also investigate the use of any protein, either for HMEC - commonly used for burger, ground/minced meat and chicken piece substitutes; or for LMEC - typically for sausages, meat balls and chicken nuggets.

Biscuit

Baker Perkins equipment makes unique products in profitable niche markets as well as complete, automatic production plants.  We cover every conceivable type of conventional soft and hard biscuit, cookie and cracker plus filled cookies, bars and filled bars.  Frozen dough and encapsulated cookies are specific areas of expertise.  

 
Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut; an automatic weight control system for wirecuts; and the precisely controlled Trubake oven range.
The TruClean servo wirecut brings automation and economy to the production of wirecut cookies, filled cookies, bars and filled bars.   Outstanding flexibility and process control are key attributes of the patented two-axis servo system. 

The TruWeight assisted weight control system for wirecuts reduces variations in dough weights by individually adjusting the output from each die cup.  The TruBake HiCirc convection oven provides higher rates of convection, increased heat flux, and a broader range of product capability than its predecessors.    Improvements in flexibility, efficiency and hygiene, include the capability to be integrated into a hybrid oven. 

  
Bread

We will emphasise the qualities of our range of bread mixing and forming machinery and systems. Baker Perkins' dough mixing and dough forming systems for high-output tin and pan bread plant bakeries are designed in collaboration with bakers to maximize quality and minimize cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence

A recent innovation is the Tweedy SuperCool mixer, which uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling. It is particularly advantageous for burger buns where the downstream processes require lower dough temperatures.

Ready-to-eat Cereals

A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for rotary cooking or extruding virtually every kind of ready-to-eat breakfast cereal, from traditional corn flakes to modern filled pillows.  These lines comprise standard process modules combined in different ways to make different products and can be expanded at any time with the addition of extra modules to increase output, or change or extend the product range.

Full detail of the exhibition can be found at www.gulfoodmanufacturing.com